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Mushroom, Cheddar & Chive Crustless ‘Quiche’

May 14, 2008

Don’t you just love it when you find a recipe that’s stellar on its own, but also lends itself to endless variations? It becomes a staple in your repertoire, but the “basics” of the formula lend itself so well to experimentation that you could never have the same flavor combinations twice.

Such is Mark Bittman’s (aka “The Minimalist”) recipe for crustless quiche, which appeared in last week’s NY Times Dining section. The idea itself isn’t all that earth shattering — it’s basically a cheese custard with optional fillings — but the results are delicious. Plus, they puff up like little souffles when you take them out of the oven; you have to love the presentation aspect of that!

Since printing out this recipe when it appeared last week, I’ve already made it three times — twice for lunch, and also as part of a Mother’s Day breakfast for my mom. This past week has been crazy for me; I was out of state for the weekend and earlier this week for work, and now I’m playing “catch up” as we so often do when returning home after being away for more than a few days. This recipe is simple enough to throw together for a delicious lunch, or to make for guests you have over for brunch. You could even whip them up the night before, store them in the fridge, and just bake them off in the morning for breakfast. In the original article, Mark talks about some different variations you could try adding: switching up the cheese, adding some sauteed vegetables, baking it in a single pie dish versus individual ramekins, etc.

For Mother’s Day, I made the basic recipe, using gruyere and parmesan. The original recipe calls for an optional pinch of cayenne pepper, but I love using a little pinch of nutmeg with gruyere cheese — I think it goes well with the nuttiness and butteriness of the gruyere.

Last week, I made some with goat cheese, and my latest variation was mushroom, cheddar & chive: my favorite thus far. What other combinations would be good? I’m thinking a some chopped tomatoes and pesto in the summer; maybe some bacon, jack & scallion; asparagus & ricotta; spinach & feta…yum yum!

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Mushroom, Cheddar and Chive Crustless Quiches

Adapted from Mark Bittman’s recipe

Contrary to what’s posted in the original recipe, I found that those quantities made enough for three to four 3/4 cup ramekins or 4.5 inch brulee/gratin dishes (shown in the pictures above.) It all depends how full and puffy you want them to be. Also, he says to heat up the cream/milk before adding it — sometimes I do, sometimes I don’t. All that does is help the quiches to cook just a little faster.

If you’re going to bake this in one big pie dish, I would double the recipe.

Ingredients
1 cup cream, half and half, milk, or a combination of those — gently warmed
3 large eggs, beaten
3/4 cup grated cheddar cheese
1/4 cup grated parmesan cheese
1/2 teaspoon kosher salt
small pinch grated nutmeg or cayenne
handful of mushrooms, sliced and sauteed until brown in a little olive oil
2 tablespoons snipped chives

Directions
Preheat the oven to 325 degrees F. Butter three or four individual 3/4-cup ramekins or small gratin dishes.

Combine all ingredients and whisk until well blended. Divide the mixture among the buttered dishes and place them on a baking sheet.

Bake for about 20 minutes, until puffed and still ever so slightly jiggly in the center. Cool on a rack briefly, then serve them warm or at room temperature.

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14 Comments leave one →
  1. May 14, 2008 3:26 pm

    Amy, I can’t say this enough, your posts are so inspiring! I’m telling you I was idling away at the computer trying to find something to make for dinner and there was your post, in my google reader! That’s it, that’s dinner! I’ll let you know what variation I do. Thanks so much! :)

  2. May 14, 2008 3:52 pm

    Wowwww. This dish sounds so great. I can’t wait to give it a try – thank you for posting it. You always have such delicious things on your blog!

  3. May 14, 2008 7:27 pm

    Sounds delicious. You really can’t go wrong with these ingredients!

  4. May 15, 2008 7:15 am

    This looks so delicious!

  5. May 15, 2008 10:09 am

    I can’t wait to try it! What a perfect dish for Mother’s Day brunch!

  6. May 15, 2008 11:14 am

    this looks delish! i love quiche, and what a great variation here!

  7. May 15, 2008 12:04 pm

    i love it when the words “cheese” and “custard” are so close together.

  8. May 15, 2008 7:55 pm

    I love a great crustless quiche (who needs all those carbs anyways?) For Mother’s Day last year I did a bunch of quiches, and one of the best ones was a Brie and Canadian Bacon crustless quiche. YUM!

  9. deglazing permalink
    May 15, 2008 9:43 pm

    *grabs leftover quiche and runs for it*

    thanks!

  10. Homely girl permalink
    May 13, 2009 10:58 pm

    Thank u for this recipe. I tried it tonight – came out like little egg souffles. Followed ur recipe word for word and it came out absolutely yummy. This is a keeper!!

  11. Miriam permalink
    March 10, 2012 11:38 am

    This is now a fave in our house. All ages satsified! And a great for vegetarian guests. Thanks for posting

  12. betty permalink
    November 15, 2012 11:01 am

    so can I make this in one larger pie dish or casserole? Or does in need to be smaller to cook in the middle?

    • November 15, 2012 12:46 pm

      You can make it in one larger dish or divide it among smaller dishes. Cooking time will be a bit longer in a larger dish.

  13. maryjane@comcast.net permalink
    November 21, 2012 10:06 pm

    Thanks for making this post…easy and delicious. I used 7 eggs, but only 3 yolks. Was still yummy. Also, I just used on oblong 1 1/2″ deep casserole dish. Worked great.

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